(Unfortunately, I don’t use it very much because it requires me to convert all her amounts which are given in metrics!)

In her description, Nigella explains that with this recipe, your can turn even lackluster supermarket strawberries into “berry-intense” burst of tender juiciness.” How wonderful is that?

Skinny Strawberry Almond Crumble

And she’s right. The strawberries I used were nothing special, and yet the resulting strawberry almond crumble was sensational. I had a hard time limiting myself to one small portion when I served it warm a la mode for dessert Sunday night and kept thinking about a way to justify indulging in the leftovers for breakfast topped with a dollop of yogurt the next morning.

It’s truly terrific and is going in my “must make again soon” file. (I think this is one dessert that is worth each and every of it’s 5 Weight Watchers PointsPlus value.)

To make this strawberry almond crumble lighter and healthier, I cut back a little on the butter and added a few quick cooking oats to the topping. The original recipe calls for sliced almonds, but I only had whole ones that I opted to chop instead.

The topping baked up sweet and crunchy, probably because of the almonds and Demerara sugar, which is less refined than regular sugar with bigger granules. Instead of Demerara sugar, I used what I had in the pantry: C&H washed raw cane sugar, which looks like the sugar in those little brown ‘sugar-in-the-raw’ packets see at coffee shops. It’s crunchy texture was perfect in the crumble topping. But, in a pinch, I’m sure regular granulated sugar would be just fine.

I’ve received a few questions about hulling strawberries, so have added a quick video showing how it’s done at the end of this post.

Strawberries topped with a crispy almond topping and baked until juicy, this skinny strawberry crumble is a family favorite

Author: Martha

Serves: 8

Ingredients

1 pound strawberries, hulled (stems and green tops removed)

¼ cup sugar

2 tablespoons ground almonds

2 teaspoons vanilla

For the topping

¾ cup all-purpose flour

½ teaspoon baking powder

3 tablespoons cold butter, diced

2 tablespoon chopped almonds

2 tablespoons quick oats

⅓ cup demerara or turbinado sugar

Instructions

Position an oven rack in the center and preheat oven to 400 degrees.

Coat a 9-inch glass pie dish with cooking spray and then put the hulled strawberries into it.

Sprinkle the ¼ cup sugar, ground almonds and vanilla evenly over the strawberries.

To make the topping, in a mixing bowl, whisk together the flour and baking powder. Rub in the cold, diced butter with your fingertips, until the mixture is evenly crumbly. Stir in the chopped almonds quick oats and sugar with a fork until well combined.

Sprinkle the topping evenly over the strawberries and press it down gently along the edges.

Bake for 30 to 40 minutes, until the top is golden brown and strawberries are tender and bubbling out around the edges of the pie plate.

Remove from the oven and place the pie plate on a wire rack to cool for at least 10 minutes before serving.

Serve warm or at room temperature, with a small scoop of vanilla ice cream, if desired.